Homemade hash brown potatoes are a great way to start any day! Fry them up and top them with a poached egg or serve them alongside a full breakfast. They make an excellent supper side as well and are especially good with steaks, roast beef, ham, hot dogs or sausages, and baked beans.
- 1 1/2 pounds potatoes (see the kitchen notes, below)
- 1/2 cup finely chopped onion
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons butter
- 4 tablespoons vegetable oil
- Peel the potatoes and shred using the large shredding holes on a box grater. Or use the shredding disk of a food processor. Rinse the shredded potatoes and then squeeze or press them to remove excess moisture.
- Combine the potatoes with the finely chopped onion.
- Heat the butter and oil in a large heavy skillet over medium heat.
- When butter and oil are hot, add the potato and onion mixture. Sprinkle the potatoes lightly with salt and pepper. Using a spatula, press them down firmly; do not stir the potatoes.
- When the bottom is golden brown, turn the potatoes carefully (you might have to turn them in sections) and brown the other side.
- The hash browns may be kept warm in a 200 F oven until it's time to serve them.
- The best potatoes for crispy hash browns are high starch baking potatoes, but if you want hash browns that stick together a bit better, use moderate starch Yukon Gold or low starch red-skinned potatoes.
|Nutritional Guidelines (per serving)|